If you are craving a cozy, warmly spiced treat to fill your kitchen with autumn comfort, this Cinnamon Sugar Pumpkin Bread Recipe is about to become your new favorite. With the perfect balance of fluffy pumpkin-infused bread and a sweet, crunchy cinnamon sugar topping, every bite offers a delightful contrast of textures and a symphony of fall flavors that feel like a warm hug. Whether you’re baking for breakfast, a snack, or to impress guests, this recipe is simple enough for any day yet impressive in its deliciousness.
Ingredients You’ll Need
Gathering just the right ingredients is key to nailing this Cinnamon Sugar Pumpkin Bread Recipe. Each component is essential, whether it’s developing the tender crumb, rich pumpkin flavor, or that magical cinnamon sugar crust that makes this bread unforgettable.
- All-purpose flour: The sturdy backbone of the bread that creates a soft, yet structured crumb.
- Granulated sugar: Sweetens the bread and helps with moisture retention for a tender bite.
- Brown sugar: Adds depth of flavor and a hint of molasses that pairs beautifully with pumpkin spices.
- Baking soda: An important leavening agent that helps the bread rise light and fluffy.
- Baking powder: Works with baking soda to ensure perfect lift and texture.
- Salt: Enhances all the other flavors for a balanced taste.
- Ground cinnamon: Infuses the bread with that quintessential warm spice that elevates the pumpkin.
- Ground nutmeg: Adds a subtle nutty warmth in every bite.
- Ground ginger: Brings a gentle zing that brightens the flavor profile.
- Ground cloves: Little bursts of deep spice that add complexity.
- Canned pumpkin puree: The star ingredient providing moisture, color, and iconic pumpkin flavor.
- Vegetable oil: Keeps the bread moist and tender without overpowering the flavor.
- Large eggs: Bind everything together and give the bread structure.
- Milk: Adds moisture and richness for a soft crumb.
- Vanilla extract: Enhances sweetness and brings warmth to the overall flavor.
- Granulated sugar (for topping): Creates a crunchy, sweet crust when combined with cinnamon.
- Ground cinnamon (for topping): Works with sugar to add that classic cinnamon sugar finish that makes this bread truly special.
How to Make Cinnamon Sugar Pumpkin Bread Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×5-inch loaf pan. This simple step ensures that your bread will bake evenly and come out effortlessly once it’s done.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This spice-packed mixture forms the flavorful base of your bread, so take a moment to enjoy the cozy aroma as you mix.
Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk the canned pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth and combined. These wet ingredients bring moisture and richness, essential for that tender crumb and luscious pumpkin taste.
Step 4: Bring the Mixtures Together
Gradually add the wet ingredients to the dry, stirring just until blended. Be careful not to overmix here — a few lumps are perfectly fine and will help keep your bread light and fluffy.
Step 5: Pour and Smooth the Batter
Transfer your batter into the greased loaf pan, spreading it evenly from edge to edge. This will ensure uniform baking and that every slice is just as delicious as the next.
Step 6: Make the Cinnamon Sugar Topping
In a small bowl, combine the 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon. This shower of cinnamon sugar will add a gorgeous sweet crunch that everyone will love, making the bread irresistible.
Step 7: Sprinkle and Bake
Sprinkle the cinnamon sugar mixture evenly over the top of your batter. Pop your loaf into the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean — this signals your bread is perfectly cooked through.
Step 8: Cool Before Slicing
Once out of the oven, let the bread cool in the pan for about 10 minutes, then carefully transfer it onto a wire rack to cool completely. This resting time allows the flavors to set and makes slicing much easier without crumbling.
How to Serve Cinnamon Sugar Pumpkin Bread Recipe
Garnishes
A simple dusting of powdered sugar or whipped cream on top adds an extra touch of elegance and sweetness. For an even more indulgent treat, spread a pat of cinnamon butter or cream cheese frosting right before serving.
Side Dishes
This pumpkin bread pairs wonderfully with a hot cup of coffee, chai tea, or a glass of cold milk. For brunch, consider serving it alongside scrambled eggs or a light fruit salad to balance the richness of the bread.
Creative Ways to Present
Slice your pumpkin bread thick and serve it warm for a comforting experience. You can also transform it into a decadent French toast by dipping slices in an egg mixture and cooking them on a griddle. Another idea is to cube the bread and add it as a sweet ingredient in a bread pudding or even as a topping for ice cream.
Make Ahead and Storage
Storing Leftovers
Wrap your Cinnamon Sugar Pumpkin Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful without drying out.
Freezing
This bread freezes beautifully! Wrap it well in plastic wrap and then foil or place it in a freezer-safe bag. It will keep for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge or at room temperature.
Reheating
For freshly baked warmth, simply microwave a slice for 15-20 seconds or pop it in a toaster oven for a few minutes. This revives the soft texture and crisp topping, making each bite taste like it just came out of the oven.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Just roast your fresh pumpkin, puree it until smooth, and use the same amount as the recipe calls for canned pumpkin. Keep in mind fresh pumpkin may have a bit more moisture, so you might need to adjust baking time slightly.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend of equal measure, and ensure your baking powder and other ingredients are gluten-free as well. This adaption will maintain texture and flavor.
Can I add nuts or chocolate chips to the bread?
Definitely! Adding chopped nuts like walnuts or pecans, or even some chocolate chips, can add delightful texture and extra flavor layers. Just fold them into the batter right after mixing the wet and dry ingredients.
How long will the bread stay fresh on the counter?
At room temperature, properly stored, the bread will remain fresh and delicious for up to three days. For longer storage, refrigeration or freezing is the way to go.
Can I double the recipe and bake in a larger pan?
Yes, doubling the recipe is possible. Just make sure to use a larger loaf pan or divide the batter into two pans. Baking time may need to be adjusted — start checking for doneness at around 50 minutes and go from there.
Final Thoughts
This Cinnamon Sugar Pumpkin Bread Recipe is a heartwarming, crowd-pleasing bake that’s as easy as it is delicious. It’s perfect for sharing with friends and family, or simply enjoying a cozy moment by yourself with a cup of tea. I really hope you give this recipe a try because it has all the fall flavors we love wrapped up in a comforting, sweet loaf that feels like a seasonal hug.
Print
Cinnamon Sugar Pumpkin Bread Recipe
- Prep Time: 0h 15m
- Cook Time: 1h 5m
- Total Time: 1h 20m
- Yield: 1 loaf (about 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cinnamon Sugar Pumpkin Bread is a moist and flavorful quick bread perfect for fall. It combines warm spices like cinnamon, nutmeg, ginger, and cloves with smooth pumpkin puree, creating a tender loaf with a sweet cinnamon sugar crust. Easy to prepare and bake, this pumpkin bread makes a delightful breakfast treat or afternoon snack.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix dry ingredients: In a large bowl, combine the flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, salt, 1 teaspoon ground cinnamon, nutmeg, ginger, and cloves, mixing thoroughly.
- Whisk wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and well blended.
- Combine wet and dry: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing, which can make the bread dense.
- Transfer batter to pan: Pour the batter evenly into the prepared loaf pan, spreading it smoothly.
- Prepare cinnamon sugar topping: In a small bowl, mix the 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon.
- Sprinkle topping: Evenly sprinkle the cinnamon sugar mixture over the batter in the loaf pan for a sweet, crunchy crust.
- Bake the bread: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- Ensure not to overmix the batter to keep the bread tender.
- You can substitute canned pumpkin puree with homemade pumpkin puree.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra moist bread, try adding a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
